A delicious side dish for beef or chicken. A great change from plain rice or boxed rice mixes. I like to serve this with grilled chicken or with saucy cube steaks.

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Recipe Summary

prep:
5 mins
cook:
30 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

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Nutrition Facts

212 calories; protein 4.2g 9% DV; carbohydrates 38.7g 13% DV; fat 4.1g 6% DV; cholesterolmg; sodium 222.8mg 9% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2012
I decided to try this recipe to accompany the Balsamic chicken that I was serving. I wanted a pilaf that would be subtle in flavor to offset the bold flavors of the chicken, and this pilaf was perfect for that! The only change I made was to cook the pilaf in chicken broth since I didn't have any beef bouillon. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/27/2012
This has the potential to be "delicious " but it came out incredibly bland. Next time I would perhaps use a finely diced mirepoix (onion celery and carrot) and add some minced garlic as well and/or increase the strength of the bouillon. The texture was great but it tasted like nothing. Read More
(5)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/19/2012
I decided to try this recipe to accompany the Balsamic chicken that I was serving. I wanted a pilaf that would be subtle in flavor to offset the bold flavors of the chicken, and this pilaf was perfect for that! The only change I made was to cook the pilaf in chicken broth since I didn't have any beef bouillon. Read More
(6)
Rating: 3 stars
12/26/2012
This has the potential to be "delicious " but it came out incredibly bland. Next time I would perhaps use a finely diced mirepoix (onion celery and carrot) and add some minced garlic as well and/or increase the strength of the bouillon. The texture was great but it tasted like nothing. Read More
(5)
Rating: 5 stars
03/25/2020
That this recipe isn't 5 stars is an outrage. An absolute stunner of a recipe - the almonds add the most beautiful, subtle flavor. MAKE THIS. Read More
(1)
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Rating: 2 stars
01/15/2013
Just tried it and was disappointed. It's quite bland even for me. And I had even added minced garlic and a little extra boullion. Fortunately I will be serving it with a brown gravy although that was not my original intention. Read More